You can't hide bad art with a nice frame. And you can't hide bad meat with fancy sauce. Good meat is fresh. It's also the foundation of good barbecue. Mixon gets all of his meat from a Mennonite farm in Georgia, where the pigs are raised organically and the animals that Mixon selects are butchered on-site, right before he cooks them.
Quality meat doesn't have to be expensive. When Mixon buys a whole hog from the Georgia farm, ranging from 135 to 235 pounds (61 to 107 kilograms), he pays $1.09 per pound.
Even at the World Championship Barbecue Cooking Contest in Memphis, some teams buy their meat at the grocery store, says Mixon. At the grocery store, you don't know where the meat came from or how it was raised. Winners of the world championship tend not to buy grocery store meat, says Mixon.
We're on to what distinguishes honeyed ribs from diablo ribs -- flavor.